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Almond Frosting

Yield frosting for one 13 1/2- x 9 1/2-inch book cake


  • 1/4 cup plus 2 tablespoons butter or margarine, softened
  • 4 cups sifted powdered sugar
  • 2 egg whites
  • 1 teaspoon almond extract
  • 1 to 2 teaspoons milk

How to Make It

  1. Cream butter in a large mixing bowl. Gradually add sugar alternately with egg whites; beat mixture well after each addition. Beat in almond extract. Stir in milk as needed for spreading consistency.

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